In the Land of Pisco... Monthly Contributors "The Magic of Pisco"

Pisco / Peru more than 400 years of History & Tradition (1613-2013)

By Lucero Villgarcia and Hans Hilburg Translate by Katrina Heimark There are various varieties that exist in the world that come from grapes and wine, such as Cognac, Armagnac, Brandy, Chilean distilled drinks, as well as our marvelous Pisco. What makes our distilled beverage different are the climates of the coastal valleys of Peru; they have so much sun and so much dryness that the grapes, by themselves, produce an excellent grade of sugar. This is ideal in order to achieve a good alcohol proof, and does not require a second distillation, as occurs with other beverages. The alcohol grade increases so much, when a drink is distilled twice, that it is necessary to add water to regulate the proof, which in the case of Pisco is unnecessary, as well as completely prohibited. Also, the second distillation causes the loss of the natural smells and flavors of the grapes. These harvests must be stored in casks in order for them to absorb the smells and flavors of the wood, as well as the color, which is also unnecessary, and not permitted for Pisco. There are also other distilled grapes, such as the Italian Grappa, but this is the distillation of the strong alcoholic liquor from grape pressings, or the seeds and skins , which will be overwhelmed after the elaboration of the grape whose destiny was to make wine. If all distilled drinks have their own characteristics, which makes them very pleasant, for us Peruvians, pisco is the purest and finest distilled beverage because as we have seen, no water is added to it nor isn’t stored in casks which alters its smell and flavor. Our spirit brings out from eight sensory-different varieties, each characteristic and of typical nature, which is precisely the “magic of Pisco.” Exactly because each cup has different smells and flavors, just like with wines. Also, we have non-aromatic “pure” piscos, such as the Quebranta, a variety with strong intensity in the mouth, gives us smells and flavors of banana, passion fruit, chocolate, raisons and herbal touches. The Negra Criolla brings us smells and aromas of spices, vegetables, raisons, chocolate, honey, and grass. The Mollar is highlighted for its Apple, floral, herb and yeasty tones, and the Uvina is characterized by its touch of olives, as well as red fruits, the mango and strawberries. If we discuss pure aromatic Piscos, called thus due to the fact that their smells are more intense and expressive. We also have the Italia, where you will clearly find citrus, tropical fruits, melon, floral tones, lemongrass, syrup, red raisons. Finally, we have the Torontel, a very expressive variety that encompasses us in its white flowers, jasmine, geraniums, citruses, sweet touches, and a sort of toffee flavor. Also, as if these varieties weren’t enough, we have the “Acholado” piscos, which are blends made from two grape varieties or more, and “mosto verde” to those that are the fermentation for the creation of more molt, all should also have their own characteristics, depending on the grapes that were used in the elaboration process. Pisco is a magical distilled drink, due to its versatility and generosity with cocktails. It brings out flavors and smells, giving them a very special touch, as it is a fresh distilled product, without any additives or manipulation in its production. And its alcohol proof, without any modification, gives it advantages over other distilled products that have sugar, and are affected by wood and water. It is because of this that it is possible to create an infinity of cocktails with the numbers of flowers, fruits, and spices from our three regions, as diverse as the number of pisco varieties. Just by placing a bit of flavor, passion and integration, one may have the bottle of Pisco in their hand. elpiscoesdelperu